Black's Barbecue Lockhart

"Both Black’s and Terry Black’s were started by the same family, but have since broken off into two different barbecue dynasties. Brisket is often praised as the end-all-be-all meat in Central Texas barbecue, but the ribs here deserve plenty of attention for their perfect amount of bite and smoke. The sausages are also great, and their jalapeño links have a prominent herby jalapeño flavor. The cozy space has lots of exposed wood walls and not a ton of natural light, so the dining room feels almost lost in time, but homey. The well-seasoned beans have been made from the same recipe since the 1930s, and you’ll find yourself shoveling them into your mouth between bites of sausage and beef ribs. " - anne cruz

"Both Black’s and Terry Black’s were started by the same family, but have since broken off into two different barbecue dynasties. Brisket is often praised as the end-all-be-all meat in Central Texas barbecue, but the ribs here deserve plenty of attention for their perfect amount of bite and smokey flavor. The sausages are also great, and their jalapeño links have the most prominent herby jalapeño flavor. The cozy space has lots of exposed wood walls and not a ton of natural light, so the dining room feels almost lost in time, but homey.  The well-seasoned beans have been made from the same recipe from the 1930s, and you’ll find yourself shoveling them into your mouth between bites of sausage and beef ribs." - Anne Cruz

"Original Black’s BBQ, established in 1932, is another key player in Lockhart's renowned barbecue scene." - Taylor Tobin

"Hungover college students will never understand just how good they have it. What used to require a 45-minute drive out to Black’s Barbecue in Lockhart is now just a short drive to Guadalupe Street. As a result of the location, the lines here don’t tend to be too bad. The barbecue is still smoked at their location in Lockhart, but driven in daily. If you’re worried about the freshness factor, keep in mind that most of what you’re typically eating was cooked overnight, and smoked meats travel and hold up surprisingly well. We’d recommend getting some brisket, and if you come with friends, make sure to get a massive beef rib to share. This is one of the few barbecue spots in town where you can also get dinner (and not just lunch). photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel" - Nicolai McCrary

"Their uncle, Kent Black, owns Lockhart-based Black’s Barbecue with his son Barrett Black, which briefly had a labor violation this year." - Erin Russell